# CTE Resource Center - Verso - Nutrition and Wellness Task 107132973

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Modify recipes to meet dietary needs.

Definition

Modification should include
  • examining a selected number of recipes for fat, sugar, and sodium content
  • recommending any changes needed in order to reflect dietary guidelines for given health concerns
  • preparing both original and modified recipes
  • comparing similarities and differences in taste, texture, cost, and nutritive value.

Process/Skill Questions

Thinking
  • Why should we learn ways to modify recipes to meet dietary needs?
  • What would happen if those responsible for family meals decided not to modify recipes to meet dietary needs?
  • What can we do when family members refuse to follow dietary guidelines for their health conditions?
Communication
  • What skills do we need to evaluate and modify recipes to meet dietary needs?
  • Where do we acquire our values and attitudes regarding food recipes?
  • Why are some people resistant to modifying recipes for healthier eating?
  • How can we publish and distribute modified recipes?
Leadership
  • What leadership skills enable us to modify recipes to meet the dietary needs of family members?
  • How can we persuade others of the wisdom of lowering fat and sugar content of many recipes?
Management
  • What resources do we need to modify recipes to meet dietary needs? What are sources of modified recipes?
  • Why are modified recipes often healthier than their originals?

Related Standards of Learning

English

9.5

The student will read and analyze a variety of nonfiction texts.
  1. Apply knowledge of text features and organizational patterns to understand, analyze, and gain meaning from texts.
  2. Make inferences and draw conclusions based on explicit and implied information using evidence from text as support.
  3. Analyze the author’s qualifications, viewpoint, and impact.
  4. Recognize an author’s intended purpose for writing and identify the main idea.
  5. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  6. Identify characteristics of expository, technical, and persuasive texts.
  7. Identify a position/argument to be confirmed, disproved, or modified.
  8. Evaluate clarity and accuracy of information.
  9. Analyze, organize, and synthesize information in order to solve problems, answer questions, complete a task, or create a product.
  10. Differentiate between fact and opinion and evaluate their impact.
  11. Analyze ideas within and between selections providing textual evidence.
  12. Use the reading strategies to monitor comprehension throughout the reading process.

10.5

The student will read, interpret, analyze, and evaluate nonfiction texts.
  1. Analyze text features and organizational patterns to evaluate the meaning of texts.
  2. Recognize an author’s intended audience and purpose for writing.
  3. Skim materials to develop an overview and locate information.
  4. Compare and contrast informational texts for intent and content.
  5. Interpret and use data and information in maps, charts, graphs, timelines, tables, and diagrams.
  6. Draw conclusions and make inferences on explicit and implied information using textual support as evidence.
  7. Analyze and synthesize information in order to solve problems, answer questions, and generate new knowledge.
  8. Analyze ideas within and between selections providing textual evidence.
  9. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  10. Use reading strategies throughout the reading process to monitor comprehension.

11.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts including employment documents and technical writing.
  1. Apply information from texts to clarify understanding of concepts.
  2. Read and correctly interpret an application for employment, workplace documents, or an application for college admission.
  3. Analyze technical writing for clarity.
  4. Paraphrase and synthesize ideas within and between texts.
  5. Draw conclusions and make inferences on explicit and implied information using textual support.
  6. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  7. Analyze false premises, claims, counterclaims, and other evidence in persuasive writing.
  8. Recognize and analyze use of ambiguity, contradiction, paradox, irony, sarcasm, overstatement, and understatement in text.
  9. Generate and respond logically to literal, inferential, evaluative, synthesizing, and critical thinking questions about the text(s).

12.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

Other Related Standards

FCCLA National Programs

A Better You

 

The Fit You

 

The Healthy You

 

The Real You

 

The Resilient You

 

FCCLA: STAR Events (2019)

Advocacy

 

Check the national website for Skill Events

 

Check the national website for online events

 

Food Innovations

 

Illustrated Talk

 

National Programs in Action

 

Nutrition and Wellness

 

National Standards for Family and Consumer Sciences Education

14.3.1

Apply current dietary guidelines in planning to meet nutrition and wellness needs.

14.3.2

Design strategies that address the health and nutritional recommendations for individuals and families, including those with special needs.

14.5.4

Analyze the effects of food science and technology on meeting nutritional needs.